Peter's Whole Wheat Buttermilk Pancakes

Makes about 15 four-inch cakes.
Based loosely on Sour Milk Pancakes from the old (1973?) edition of the Joy of Cooking, which is practically identical to Buttermilk Pancakes in the 1975 edition.

Melt in large frying pan:

• 1 to 2 tbsp butter

Place in a mixing bowl:

• ¾ cup all purpose flour
• ¾ cup whole wheat flour
• 1 ½ tsp sugar
• ¾ tsp salt
• 1 tsp baking powder
• ¾ tsp baking soda (use 1 tsp for puffy cakes)

Beat in a 2 cup glass measure:

• 1 egg

Beat in melted butter.

Preheat pan to medium (4).
Put plate in oven; preheat to 200°F.

Add (slowly at first):

• 1 ½ cups buttermilk
• ¼ cup water

(The 2 cup measure should now be full.)

Add liquid to dry ingredients and mix with a few swift strokes. Adjust for a thick soupy consistency.

Lightly brush oil on pan.
Use ¼ cup measure to place 3 scoops of batter in the pan.
Shake pan to distribute batter.

Flip when light golden.
Cook other side the same.

Place cooked pancakes in oven.

Repeat with remaining batter, reducing heat to medium-low (3).

Serve with dark Maine or New Hampshire maple syrup, or cinnamon sugar and strawberry jam.